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Best Sautéed Chinese Spinach
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Best Sautéed Chinese Spinach

Best Sautéed Chinese Spinach is a vegetarian sauteed or pan fried spinach recipe, with baby spinach or kale, broth, soy sauce, garlic, ginger and more!

Course: Side Dish
Cuisine: Chinese

Ingredients

  • 1 ½ pounds spinach or baby spinach or baby kale
  • ⅓ cup chicken broth or vegetable broth
  • 3 tablespoons soy sauce
  • 1 - 2 tablespoons sugar more or less to taste
  • 2 tablespoons garlic cloves sliced or minced
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch
  • 3 tablespoons olive oil more or less to taste, or another vegetable oil

Instructions

    Cup of Yum
  1. Wash and remove the stems from the spinach or kale, if necessary.  
  2. Combine the broth, soy sauce, sugar, cornstarch and sesame oil in a small bowl.  Taste and if needed add salt. I only add salt if I use low sodium broth and soy sauce. If either have salt I don't generally add any.
  3. Heat the vegetable oil in a skillet over medium heat until it shimmers or when a drop of water flicked in it dances.  
  4. Add the garlic and stir.  If garlic starts to brown you need to reduce your heat.
  5. Quickly stir the soy mixture to make sure the cornstarch is totally dissolved.  Add to the garlic in the skillet.  
  6. Simmer for a few minutes until mixture thickens.
  7. Increase the heat, add the spinach and cook.  
  8. Stir, with a wooden spoon, until starting to wilt and totally coated in soy mixture, about a minute.  
  9. When serving, serve with a slotted spoon to reduce juices or serve juices on top of rice.
  10.  Enjoy!